Pumpkin Chocolate Chip Bread
User Reviews
5
Pumpkin Chocolate Chip Bread
Description
This Pumpkin Chocolate Chip Bread starts with a careful mix of dry ingredients including flour, pumpkin pie spice, baking soda, and salt, combined separately from wet ingredients like eggs, sugars, canned pumpkin, and avocado oil. Folding the dry into the wet, followed by chocolate chips, produces a soft batter that bakes into a moist bread with a slightly spiced aroma and soft crumb.
The baking process ensures a golden crust and a tender interior studded with melted chocolate chips, creating a textural contrast. The pumpkin adds moisture and a subtle earthiness, accented by the pie spice’s warmth.
The bread pairs well with coffee or tea and makes a comforting breakfast or snack. It can be stored airtight at room temperature for a couple of days or refrigerated for up to a week. The recipe notes include options to freeze the bread wrapped tightly for three months and suggestions for ingredient substitutions, though some may affect moisture and texture.
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 egg room temperature, large
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 ¼ cups pumpkin canned
- ½ cup avocado oil
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350°F. Generously coat a 9 by 5-inch loaf pan with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking soda and salt. Set aside.
- In a large bowl, whisk together eggs and sugars until well combined. Add the pumpkin pumpkin and oil and continue whisking until well blended. Fold the dry ingredients in with a rubber spatula. When only a few streaks of flour remain, add the chocolate chips and fold until combined.
- Scrape the batter into the prepared pan and bake for 60 to 65 minutes, or until a cake tester inserted in the center of the cake comes out clean.
- Remove from the oven and let cool completely on a wire rack before removing from loaf pan.
Notes
- Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 1 week.
- Freeze cooled bread tightly wrapped in plastic wrap and then in a freezer bag for up to 3 months; thaw before serving.
- Substitutions include applesauce for oil and whole wheat or gluten-free flour blends, but texture and moisture may vary.
- You can reduce sherry vinegar or substitute red wine vinegar if needed, especially if the taste is too strong.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 290kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 28mg | 9% |
| Sodium | 158mg | 7% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 4018IU | 80% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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